1 jar (25 oz.) spaghetti sauce
1 carton (4 oz.) fat-free egg substitute
2 c. fat-free cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 pkg. (16 oz.) shredded, fat-free Mozzarella cheese
1/4 c. grated Parmesan cheese
1 box (8 oz.) lasagna noodles
1/2 t. garlic powder

Combine egg substitute, cottage cheese, garlic powder and spinach. Spread 3/4 c. spaghetti sauce in a lightly sprayed (9 x13 inch) glass baking dish. Layer 1/2 each of the uncooked noodles, spinach mixture, Mozzarella and Parmesan. Repeat for second layer and cover with remaining spaghetti sauce. Cover securely with aluminum foil and bake 325° for 1 hour. Let stand 10 minutes before serving.
(serves 8)
265 calories per serving.

Low-Cal Spinach Lasagna recipe is published in our April, 2005 Menu Minder.